Strawberry Brownies Fudgy Squares (Printable version)
Fudgy strawberry brownies with a sweet glaze and tender crumb—easy steps, bold berry flavor, serves 16.
# What You'll Need:
→ Wet Ingredients
01 - 1/2 cup unsalted butter, melted
02 - 2 large eggs, at room temperature
03 - 1 teaspoon vanilla extract
04 - 1/2 cup strawberry puree, fresh or frozen (pureed and strained)
→ Dry Ingredients
05 - 1 cup granulated sugar
06 - 1 cup all-purpose flour
07 - 1/2 teaspoon baking powder
08 - 1/4 teaspoon salt
→ Strawberry Glaze
09 - 1 cup powdered sugar
10 - 2 to 3 tablespoons strawberry puree
11 - 1/2 teaspoon lemon juice (optional)
# Directions:
01 - Preheat the oven to 350°F. Grease and line an 8x8-inch baking pan with parchment paper.
02 - In a large mixing bowl, whisk together melted butter, granulated sugar, and strawberry puree until thoroughly blended.
03 - Add eggs and vanilla extract to the bowl. Mix until the batter is smooth and well combined.
04 - In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
05 - Gently fold the dry ingredients into the wet mixture until just incorporated. Avoid over-mixing.
06 - Pour the batter into the prepared pan. Smooth the surface with a spatula.
07 - Place the pan in the oven. Bake for 22 to 25 minutes or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
08 - Remove the pan from the oven and let the brownies cool completely in the pan.
09 - In a bowl, whisk together powdered sugar, strawberry puree, and lemon juice until the glaze is smooth and pourable.
10 - Spread the glaze evenly over cooled brownies. Allow the glaze to set for 15 minutes, then cut into squares and serve.
# Expert advice:
01 -
- There’s nothing quite like sweet strawberry flavor tucked inside fudgy, familiar squares—everyone will ask for the recipe.
- Even on busy days, it’s a quick win: bright, pretty, and baked in under an hour.
02 -
- If you glaze while the brownies are even a little warm, the top melts into a gooey mess (even though it still tastes delicious).
- The first time I tried store-bought puree, it wasn’t as vibrant as homemade—use fresh if you want that eye-catching color.
03 -
- Don’t over-mix once you add the flour—the tender crumb depends on a light hand.
- A little lemon zest in the batter is a secret I picked up for a brighter flavor.